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THE RECIPES
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CURRIED WHOLE-WHEAT COUSCOUS WITH PINE NUTS
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F O U R S E RV I N G S
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2 tablespoons pine nuts 1 cup whole-wheat couscous 2 tablespoons curry powder 11 4 cups vegetable broth 1 cup fresh or frozen (thawed) cauliflower florets 1 cup baby carrots, cut into 1 4-inch diagonal slices 1 4 cup chopped fresh cilantro In a medium saucepan over medium-high heat, roast pine nuts until golden brown, about one minute, shaking the pan constantly to prevent burning. Add couscous and curry powder and stir to coat couscous. Add broth, cauliflower, and carrots and bring to a boil. Reduce heat to low, cover, and cook two minutes. Remove from heat and let stand five minutes. Add cilantro and fluff with a fork. Serve warm or at room temperature.
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2 cups cooked brown rice 11 2 cups tomato salsa 1 teaspoon chili pepper 1 15-ounce can black beans, not drained 1 7-ounce can whole-kernel corn or 1 cup frozen whole-kernel corn 2 ounces reduced-fat sharp cheddar cheese, sliced 1 4-inch thick 2 tablespoons chopped black or green olives (optional) In a large mixing bowl, combine the brown rice, salsa, chili pepper, beans, and corn. Spoon into a six-inch square shallow casserole dish. Top with sliced cheese and olives. Microwave on high for twelve minutes, until the ingredients are heated through and the cheese is melted.
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DETOX RECIPES
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GOAT CHEESE AND AVOCADO PITA POCKETS
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T WO T O F O U R S E RV I N G S
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2 whole-grain pitas, sliced in half 1 tablespoon miso mustard 1 cup chopped avocado 4 tablespoons crumbled goat cheese 8 black olives, pitted and sliced 1 3 cup broccoli sprouts 1 2 cup shredded lettuce 1 4 cup chopped purple onion Spread the inside of each pita pocket with mustard. Fill each pocket with equal amounts of the remaining ingredients.
MILLET AND CAULIFLOWER
F O U R S E RV I N G S
1 cup millet 3 cups water 2 cups coarsely chopped cauliflower Pinch of sea salt Wash and drain millet. Dry roast in pan for about three minutes on stovetop over medium heat. Add water, cauliflower, and salt. Cover and bring to a boil. Reduce heat and simmer for about thirty minutes.
THE RECIPES
Potatoes contain detoxifying plant compounds such as protease inhibitors that protect against harmful fumes from cars and trucks as well as radiation.
NEW-WAY POTATOES
F O U R S E RV I N G S
1 pound Idaho, Yukon gold, or red potatoes, peeled and sliced 1 2 teaspoon salt 1 4 cup flaxseed oil 1 4 cup extra-virgin olive oil Combine ingredients and spread evenly in baking dish. Bake until soft in a 400-degree oven for approximately sixty minutes. This is a delicious addition to almost any meal.
QUINOA WITH ROASTED FENNEL
F O U R S E RV I N G S
1 teaspoon extra-virgin olive oil 2 cups coarsely chopped fennel 2 pinches of sea salt 2 cups filtered water 1 cup uncooked quinoa, rinsed thoroughly Pinch of whole cloves Umeboshi vinegar (optional) Preheat the oven to 400 F. Lightly rub Pyrex dish with half of the oil. Add fennel and pour the remaining oil over it to coat. Sprinkle with a pinch of salt. Cover and roast for thirty to forty minutes. Combine water, quinoa, cloves, and the remaining pinch of salt in a pot. Bring to a boil. Reduce heat and cover. Simmer until the grain is fluffy and water is fully absorbed, about fifteen minutes. Remove from heat and remove cloves. Combine with the roasted fennel. As an option, add a few drops of umeboshi vinegar.
DETOX RECIPES
SAVORY TOFU SANDWICH SLICES WITH MINCED LEEKS
T H R E E T O F O U R S E RV I N G S
1 tablespoon light miso 2 tablespoons tahini 2 3 tablespoons filtered water 1 small leek 1 16-ounce package extra-firm tofu Mesclun greens, for garnish Grated carrots, for garnish Preheat the oven to 375 F. In a suribachi or small bowl, combine miso, tahini, and water until blended. Clean the leek by cutting off the dark green top (save it for vegetable stock) and discarding the root. Cut the leek in half lengthwise. Rinse thoroughly in a bowl of water to remove sand, pat dry, and mince. You will have about 1 3 cup minced leek to combine in the suribachi. Crush the minced leek gently with the rest of the ingredients. Cut the tofu into twelve slices and arrange on a Pyrex dish. Spread the miso-tahini-leek mixture over the tofu, and roast in the oven for twenty minutes. Remove, cool thoroughly, and garnish with mesclun greens and carrots.
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